Baked Dijon Salmon Filets are super flavorful, and the salmon is moist and flaky. This salmon recipe uses a simple sauce made with Dijon mustard, garlic, and lemon. The cook time is quick, making this dinner recipe great for busy weeknights. You can have this fish ready to serve in under 30 minutes! This easy salmon recipe is one of the most popular seafood recipes!
Baked Salmon Recipe
This delicious and healthy salmon recipe is for the salmon fans out there! This is the one that I make over and over. My picky eaters like Baked Dijon Salmon Filets, and always tell me how good it is.
Cooking salmon may seem overwhelming to some people, but it is really simple. The most important tip I can give you is to not overcook it. Then it will be moist and delicious.
Why This Dijon Salmon Recipe is So Good
• It is absolutely delicious!
• The Salmon is juicy and flaky.
• Nothing complicated is needed to make it.
• Quick busy weeknight dinner - Ready in under 30 minutes.
How to Choose the Best Salmon
- I like to use wild salmon if it is available at a decent price. Sockeye is my personal favorite as it has a nice amount of fat and great flavor.
- However, any salmon you can find that is center cut works well for this recipe. Yes, even the farmed kind. Farmed salmon is a little milder in flavor, in my opinion, so it might be a good choice for people who don't like their salmon too "fishy" tasting.
- A good option is purchasing frozen salmon filets instead of fresh salmon. It is more budget-friendly and easy to keep. Thaw them in the fridge before cooking for best results.
- Keep in mind that different species of salmon will cook differently due to fat content, environment they lived in, wild vs farmed, etc. So cooking time may vary between them.
Species of Salmon
There are several options: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, Copper River salmon (also a Sockeye and super $$$ - usually available in May), or King Salmon, and so on.
Many of these are available as wild salmon. Wild-caught salmon is best, but farmed is fine if that's what is available. Any of these types of salmon will work.
Equipment You Will Need
- Baking Sheet Pan or large oven-safe Skillet (such as a cast iron skillet)
- Small Bowl
- Small Whisk and Spoon
- Parchment Paper, Aluminum Foil, or Silicone Baking Mat
- Instant Read Thermometer – I highly recommend getting one. I use mine often.
Simple Ingredients in this Baked Salmon Recipe
For the exact amounts see the recipe card at the end of this post.
- Salmon Fillets – Choose fillets with the skin on. If possible, use wild salmon.
- Dijon Mustard – Or a Whole Grain Mustard (I think Dijon mustard has the best flavor).
- Fresh Lemon Juice and Lemon Slices – You don't need the lemon zest as it's too strong.
- Fresh Garlic – Pressed or finely minced (or from a jar, or use garlic powder if that's all you have).
- Olive Oil – Or a neutral oil (such as Avocado Oil).
- Kosher Salt – Or use Sea Salt.
- Fresh Dill – Or fresh Parsley, minced.
I think this is the best salmon marinade. You can use it on any seafood, and it is also delicious on chicken. It has a fresh bright flavor that complements the salmon perfectly.
Does Salmon Need to be Marinated?
No it doesn't. But a sauce spread over each piece of salmon filet before baking will provide the fish with amazing flavor and help it retain moisture.
What is the Best Seasoning for Salmon?
• Salmon is a versatile fish that is good when seasoned simply, or with more flavorful sauces, herbs and almost any type of spice.
• Think about smoked salmon, and all of the varieties of salmon jerky that exist!
• So use a simple salt and pepper, or use the Dijon mustard sauce in this recipe. Or experiment with what you have on hand. It's all good!
Should I Remove the Skin From Salmon Before Cooking?
Not when baking it. The skin is easily separated from the filet as you eat the meat. I often eat the skin as well, or give it to the dog to enjoy! Cook the salmon skin side down.
Note: It is safe to eat salmon skin.
How to Make Dijon Mustard Salmon
Baked Dijon Salmon Filets is such an easy recipe!
1. First, line a baking sheet pan with parchment paper (use foil sprayed with cooking spray if you don't have parchment). Start heating the oven to 425°F.
2. In a small bowl mix together the Dijon, olive oil, lemon juice, garlic, and salt. Whisk very well to combine.
3. If the salmon filets are not cut, use a sharp knife to cut the salmon pieces into the size you prefer. (I can get 4 nice size pieces that are about 6 oz each from a 1 ½ pound fillet).
4. Place the salmon fillets skin side down onto the prepared baking sheet. Pat them dry with a paper towel.
5. Spoon the sauce over the tops of each salmon fillet. coat the sides of the salmon as well.
6. Top each piece of salmon with a sprinkle off fresh dill and a lemon slice or two.
7. Bake until the salmon is cooked all the way through. It should change in color to a lighter pink than it was and flake when pierced with a fork (see below).
How Long to Bake Salmon
- Baking the salmon at a higher temperature quickly cooks the exterior and seals in the juiciness of the salmon, making it tender, flaky, and moist.
- Bake at 425˚F for 12-15 minutes, depending on the thickness of the filet. Salmon filets will vary in size, so keep an eye on them towards the end of the baking time. Thinner fillets will cook faster and thicker ones may take longer to cook.
- The internal temperature should reach 140˚F (remove it from the oven at 135˚F and the carryover heat will continue to raise the temperature as it rests).
Leftover Salmon Storage
Place salmon in an airtight container and keep in the fridge up to 3 days.
What Are Some Ways to Use Leftover Salmon?
If you have leftover salmon and want to use it for another recipe, here are some ideas:
• Salmon Chowder: Chop the salmon up and add it to potato soup or clam chowder.
• Salmon Pasta: Chop up the salmon and add it to a creamy pasta.
• Salmon Salad: Break up the salmon and toss it with salad greens.
I think that this Baked Dijon Salmon Filets recipe might become one of your favorite ways to cook salmon. This recipe is definitely a family favorite in our home!
Dijon Mustard Salmon Recipe is flaky, juicy and incredibly flavorful salmon. This is such a delicious salmon recipe and we hope it becomes one of your family's favorites.
Can I Make Salmon in the Air Fryer?
- Yes you can. To make air fryer salmon, place salmon in the air fryer basket, skin-side down. Space the filets so they are not touching each other.
- Air Fry at 425˚F for 6-10 minutes, depending on how thick the salmon filets are.
- You won't need to flip them halfway, but do check on them after 6 minutes or so to see how much longer to cook them. Overcooking salmon will dry it out.
- No need to preheat the air fryer. it is my new favorite way to cook salmon.
More Fish Dinner Recipes
Side Dishes for Salmon
- Baking Sheet Pan
- Small Bowl
- Parchment Paper
- 4 Salmon Filets (about 6 oz each)
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Olive Oil
- 2-3 Garlic Cloves (pressed or finely minced)
- 3 Tablespoons Dijon Mustard
- ½ teaspoon Kosher Salt (or to taste)
- 1 teaspoon Fresh Dill minced
- Lemon Slices
- First, line a baking sheet pan with parchment paper (use foil sprayed with cooking spray if you don't have parchment). Start heating the oven to 425°F.
- In a small bowl mix together the Dijon, olive oil, lemon juice, garlic, and salt. Whisk very well to combine.
- If the salmon filets are not cut, use a sharp knife to cut the salmon pieces into the size you prefer. (I can get 4 nice size pieces that are about 6 oz each from a 1 ½ pound fillet).
- Place the salmon fillets skin side down onto the prepared baking sheet. Pat them dry with a paper towel.
- Spoon the sauce over the tops of each salmon fillet. coat the sides of the salmon as well.
- Top each piece of salmon with a sprinkle off fresh dill and a lemon slice or two.
- Bake at 425˚F for 12-15 minutes, depending on the thickness of the filet. Keep an eye on them towards the end of the baking time. Thinner fillets will cook faster and thicker ones may take longer to cook.It should change in color to a lighter pink than it was and flake when pierced with a fork.The internal temperature should reach 140˚F (remove from oven at 135˚F and the carryover heat will continue to raise the temperature as it rests).